Fire Roasted Tomato Soup

Don't you just love some yummy soup during the cold weather months? I know I do!
This is a yummy recipe you will surely want to try!
I thought I had a picture on my camera, but it turns out I don't--sorry!

1 T butter or olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 3/4 cups chicken broth
2 T chopped fresh basil leaves
1 t sugar
1/4 t crushed red pepper flakes
1/2 c whipping cream

In a saucepan, melt butter over medium heat. Add onion and garlic. Cook 2 to 3 minutes, stirring constantly until onion is tender.

Stir in tomatoes, broth, 1 t of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat. Cover and simmer 15 minutes. Remove from heat and pour mixture into large heatproof bowl. Cool slightly (about 15 minutes).

In blender, place half of the mixture. Cover and blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 t basil.